Beef Burrito: Is there anything quite as satisfying as biting into a warm, perfectly stuffed burrito? Imagine tender, seasoned beef mingling with flavorful rice, creamy beans, tangy salsa, and melted cheese, all wrapped in a soft, warm tortilla. Its a handheld fiesta thats both comforting and incredibly delicious!

The burrito, a staple of Mexican-American cuisine, has a history as rich and layered as its fillings. While its exact origins are debated, many believe it evolved from simple street food in Mexico, providing a convenient and portable meal for workers and travelers. Over time, it crossed the border and transformed, incorporating new ingredients and becoming the beloved dish we know today.

What makes the Beef Burrito so universally appealing? It’s the perfect combination of textures and tastes. The savory beef, the fluffy rice, the creamy beans, and the zesty salsa all come together in perfect harmony. Plus, it’s incredibly customizable! You can add your favorite toppings, adjust the spice level, and even swap out ingredients to create your own signature version. Whether you’re looking for a quick and easy weeknight dinner or a satisfying lunch on the go, the Beef Burrito is always a winning choice. So, let’s get cooking and create the ultimate Beef Burrito experience!

Ingredients:

For the Beef Filling:

1.5 lbs Ground Beef (80/20 blend recommended for flavor)
1 large Onion, finely chopped
2 cloves Garlic, minced
1 Green Bell Pepper, finely chopped
1 Red Bell Pepper, finely chopped
1 (15 ounce) can Diced Tomatoes, undrained
1 (15 ounce) can Kidney Beans, rinsed and drained
1 (15 ounce) can Black Beans, rinsed and drained
1 packet Taco Seasoning (or homemade blend, see below)
1/2 cup Beef Broth (or water)
2 tablespoons Tomato Paste
1 tablespoon Olive Oil
Salt and Black Pepper to taste

For the Taco Seasoning (Homemade Option):

2 tablespoons Chili Powder
1 tablespoon Ground Cumin
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Dried Oregano
1/4 teaspoon Cayenne Pepper (optional, for heat)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

For the Burrito Assembly:

8 large Flour Tortillas (10-12 inch diameter)
2 cups Cooked Rice (Mexican rice or cilantro-lime rice recommended)
2 cups Shredded Cheese (Cheddar, Monterey Jack, or a blend)
1 cup Sour Cream
1 cup Guacamole (store-bought or homemade)
1 cup Salsa (your favorite kind)
Optional Toppings: Shredded Lettuce, Chopped Tomatoes, Pickled Jalapeños

Preparing the Beef Filling:

Brown the Ground Beef: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease. This step is crucial for preventing a greasy burrito!
Sauté the Vegetables: Add the chopped onion, garlic, and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. The onions should become translucent and the peppers slightly tender.
Add the Tomatoes and Beans: Stir in the diced tomatoes (undrained), kidney beans, and black beans. The liquid from the diced tomatoes will help create a flavorful sauce.
Season the Mixture: Add the taco seasoning (either the packet or your homemade blend), tomato paste, and beef broth (or water). Stir well to combine all the ingredients. Make sure the taco seasoning is evenly distributed.
Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 15-20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken. The longer it simmers, the richer the flavor will be. Taste and adjust seasoning with salt and pepper as needed.

Preparing the Rice (Optional):

While the beef filling is simmering, you can prepare the rice. I highly recommend Mexican rice or cilantro-lime rice for the best flavor combination in your burrito. If you’re using pre-cooked rice, simply heat it up according to the package directions.

Mexican Rice Recipe (Quick Version):

1 tablespoon Olive Oil
1 cup Long-Grain Rice
2 cups Chicken Broth
1/4 cup Tomato Sauce
1/4 cup Chopped Onion
1 clove Garlic, minced
1/2 teaspoon Cumin
Salt and Pepper to taste

Heat the olive oil in a medium saucepan over medium heat. Add the rice and cook, stirring constantly, until the rice is lightly toasted, about 3-5 minutes.
Add the chopped onion and garlic and cook for another minute until fragrant.
Pour in the chicken broth and tomato sauce. Stir in the cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
Fluff the rice with a fork before serving.

Cilantro-Lime Rice Recipe (Quick Version):

2 cups Cooked Rice (white or brown)
2 tablespoons Lime Juice
1/4 cup Chopped Cilantro
1 tablespoon Olive Oil (optional)
Salt to taste

If using freshly cooked rice, allow it to cool slightly. If using leftover rice, make sure it’s heated through.
In a large bowl, combine the cooked rice, lime juice, and chopped cilantro.
Drizzle with olive oil (optional) and season with salt to taste.
Toss gently to combine all the ingredients.

Assembling the Burritos:

Warm the Tortillas: This is a crucial step! Warm the tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or until they are pliable. You can also warm them in the microwave by wrapping them in a damp paper towel and microwaving for 30-60 seconds. Warming the tortillas prevents them from cracking when you fold them.
Layer the Ingredients: Lay a warm tortilla flat on a clean surface. Spread a thin layer of rice in the center of the tortilla, leaving about 2 inches of space around the edges. Top with a generous scoop of the beef filling, followed by shredded cheese.
Add Toppings: Add a dollop of sour cream, a spoonful of guacamole, and a spoonful of salsa on top of the cheese. You can also add any other desired toppings, such as shredded lettuce, chopped tomatoes, or pickled jalapeños. Don’t overfill the burrito, or it will be difficult to fold.
Fold the Burrito: Fold in the sides of the tortilla towards the center, covering the filling. Then, fold the bottom edge of the tortilla up and over the filling, tucking it tightly. Roll the burrito forward, keeping it snug and secure.
Seal the Burrito (Optional): For a perfectly sealed burrito, you can lightly brush the outside of the burrito with olive oil or cooking spray and sear it in a hot skillet for a minute or two per side, until golden brown and crispy. This helps to seal the burrito and prevent it from falling apart.
Serve Immediately: Serve the burritos immediately. You can cut them in half for easier eating, if desired.

Tips and Variations:

Make it Vegetarian: Substitute the ground beef with crumbled tofu or a vegetarian ground beef substitute. You can also add more beans or vegetables, such as corn, zucchini, or mushrooms.
Spice it Up: Add a pinch of cayenne pepper to the beef filling or use a spicier salsa. You can also add chopped jalapeños or a few drops of hot sauce to your burrito.
Make it Ahead: The beef filling can be made ahead of time and stored in the refrigerator for up to 3 days. You can also assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. When ready to serve, warm them in the oven or microwave.
Freezing Burritos: To freeze burritos, wrap them individually in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm in the oven or microwave.
Add a Sauce: Consider adding a creamy sauce like a chipotle mayo or a cilantro-lime dressing for extra flavor.
Use Different Cheeses: Experiment with different types of cheese, such as pepper jack, Oaxaca, or queso fresco.
Grilling the Burritos: After assembling, you can grill the burritos for a smoky flavor. Grill over medium heat for 2-3 minutes per side, or until heated through and slightly charred.
Serving Suggestions: Serve the burritos with a side of Mexican rice, refried beans, or a fresh salad.

Homemade Guacamole (Optional):

2 ripe Avocados
1/4 cup Chopped Onion
1/

Conclusion:

So there you have it! This Beef Burrito recipe is truly a game-changer, and I genuinely believe it’s a must-try for anyone who loves a satisfying and flavorful meal. From the perfectly seasoned beef to the customizable fillings, every bite is an explosion of deliciousness. It’s quick enough for a weeknight dinner, yet impressive enough to serve to guests. What more could you ask for?

But why is this particular Beef Burrito recipe so special? It’s all about the balance. The spice blend for the beef is carefully crafted to provide warmth and depth without being overpowering. The addition of a touch of lime juice brightens everything up, creating a vibrant and unforgettable flavor profile. And let’s not forget the versatility! You can easily adapt this recipe to suit your own preferences and dietary needs.

Looking for serving suggestions? I’ve got you covered! These burritos are fantastic on their own, but they’re even better when paired with some of your favorite sides. Consider serving them with a dollop of sour cream or Greek yogurt, a sprinkle of fresh cilantro, and a side of homemade guacamole. A simple salsa verde or a spicy pico de gallo would also be a welcome addition. For a heartier meal, add a side of Mexican rice and refried beans.

And speaking of variations, the possibilities are endless! If you’re a vegetarian, you can easily substitute the beef with black beans, pinto beans, or even crumbled tofu. For a spicier kick, add a pinch of cayenne pepper to the beef seasoning or include some chopped jalapeños in the filling. If you’re watching your carb intake, you can wrap the filling in lettuce leaves instead of tortillas for a delicious and healthy burrito bowl. You could even try using different types of cheese, such as Monterey Jack, pepper jack, or queso fresco, to add another layer of flavor.

Here are some more ideas to get your creative juices flowing:

* Breakfast Burrito: Add scrambled eggs and crispy bacon to the filling for a hearty breakfast burrito.
* California Burrito: Include French fries and guacamole for a true California-style experience.
* Shrimp Burrito: Substitute the beef with grilled shrimp for a lighter and more refreshing option.
* Sweet Potato and Black Bean Burrito: A delicious vegetarian option packed with nutrients and flavor.

I truly believe that this Beef Burrito recipe is a winner, and I can’t wait for you to try it! I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do.

So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to create some culinary magic! Don’t be afraid to experiment with different fillings and toppings to create your own signature burrito.

Once you’ve tried this recipe, I would absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here]. Let me know what variations you tried and what you thought of the overall flavor. Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that you’ll love. Happy cooking, and enjoy your amazing homemade Beef Burrito! I hope this becomes a staple in your kitchen, just like it is in mine.
Beef Burrito: The Ultimate Guide to Making the Perfect Burrito

Delicious and customizable homemade burritos packed with flavorful beef filling, rice, cheese, and your favorite toppings. Perfect for a satisfying meal!

Prep Time25 minutes

Cook Time35 minutes

Total Time60 minutes

Category: Lunch

Yield: 8 burritos

Save This Recipe

Ingredients
- 1.5 lbs Ground Beef (80/20 blend recommended for flavor)
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 Green Bell Pepper, finely chopped
- 1 Red Bell Pepper, finely chopped
- 1 (15 ounce) can Diced Tomatoes, undrained
- 1 (15 ounce) can Kidney Beans, rinsed and drained
- 1 (15 ounce) can Black Beans, rinsed and drained
- 1 packet Taco Seasoning (or homemade blend, see below)
- 1/2 cup Beef Broth (or water)
- 2 tablespoons Tomato Paste
- 1 tablespoon Olive Oil
- Salt and Black Pepper to taste
- 2 tablespoons Chili Powder
- 1 tablespoon Ground Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Cayenne Pepper (optional, for heat)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 8 large Flour Tortillas (10-12 inch diameter)
- 2 cups Cooked Rice (Mexican rice or cilantro-lime rice recommended)
- 2 cups Shredded Cheese (Cheddar, Monterey Jack, or a blend)
- 1 cup Sour Cream
- 1 cup Guacamole (store-bought or homemade)
- 1 cup Salsa (your favorite kind)
- Optional Toppings: Shredded Lettuce, Chopped Tomatoes, Pickled Jalapeños
Instructions
1. Brown the Ground Beef: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped onion, garlic, and bell peppers to the skillet with the browned beef. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add the Tomatoes and Beans: Stir in the diced tomatoes (undrained), kidney beans, and black beans.
4. Season the Mixture: Add the taco seasoning (either the packet or your homemade blend), tomato paste, and beef broth (or water). Stir well to combine all the ingredients.
5. Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 15-20 minutes, or up to 30 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
6. (Optional) Prepare the Rice: While the beef filling is simmering, prepare your choice of rice (Mexican or Cilantro-Lime recommended).
7. Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or until they are pliable. You can also warm them in the microwave by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
8. Layer the Ingredients: Lay a warm tortilla flat on a clean surface. Spread a thin layer of rice in the center of the tortilla, leaving about 2 inches of space around the edges. Top with a generous scoop of the beef filling, followed by shredded cheese.
9. Add Toppings: Add a dollop of sour cream, a spoonful of guacamole, and a spoonful of salsa on top of the cheese. You can also add any other desired toppings, such as shredded lettuce, chopped tomatoes, or pickled jalapeños.
10. Fold the Burrito: Fold in the sides of the tortilla towards the center, covering the filling. Then, fold the bottom edge of the tortilla up and over the filling, tucking it tightly. Roll the burrito forward, keeping it snug and secure.
11. (Optional) Seal the Burrito: Lightly brush the outside of the burrito with olive oil or cooking spray and sear it in a hot skillet for a minute or two per side, until golden brown and crispy.
12. Serve Immediately: Serve the burritos immediately. You can cut them in half for easier eating, if desired.
Notes
- Make it Vegetarian: Substitute the ground beef with crumbled tofu or a vegetarian ground beef substitute.
- Spice it Up: Add a pinch of cayenne pepper to the beef filling or use a spicier salsa.
- Make it Ahead: The beef filling can be made ahead of time and stored in the refrigerator for up to 3 days. You can also assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours.
- Freezing Burritos: Wrap them individually in plastic wrap and then in aluminum foil. Freeze for up to 3 months.
- Add a Sauce: Consider adding a creamy sauce like a chipotle mayo or a cilantro-lime dressing for extra flavor.
- Use Different Cheeses: Experiment with different types of cheese, such as pepper jack, Oaxaca, or queso fresco.
- Grilling the Burritos: After assembling, you can grill the burritos for a smoky flavor.
- Serving Suggestions: Serve the burritos with a side of Mexican rice, refried beans, or a fresh salad.
- Warming the tortillas prevents them from cracking when you fold them.
- Don’t overfill the burrito, or it will be difficult to fold.

Beef Burrito: The Ultimate Guide to Making the Perfect Burrito